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Tomato, Onion, and Gorgonzola Salad
We have very special memories of the first time we prepared this salad.
It was an Easter brunch. The folks at the table included Phil and Mary Margaret and Robin.
That occasion was the first "entertaining" we did after Phil's surgery.
The food and the company were "simply mahvelous."
| 3 large, ripe tomatoes (1 1/2 pounds) |
1 large onion, either Bermuda or Red |
| 1/4 pound Gorgonzola |
3 T. olive oil |
| 1 T. balsamic vinegar |
salt and freshly ground black pepper to taste |
- Core the tomatoes. Cut them in half, vertically, then slice them thickly.
Peel the onion. Slice it in half, vertically; then slice the halves thinly.
Separate the rings, and add the onion to the tomatoes.
- Finely crumble the Gorgonzola. Add to the salad.
- Combine the oil, vinegar, and seasonings, and blend well.
Pour the dressing over the salad and serve.
6 servings
Source: The Best of Craig Claiborne
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